Melt butter in heavy large skillet over medium heat. Add next 6 ingredients and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens and reduces to 1 1/2 cups, stirring frequently, about 20 minutes. Mix in cilantro.

In large saucepan, saute sausage and onion until browned. Drain fat from sausage and return to pot. Add rest of meat filling ingredients and bring to boil. Reduce heat to low and simmer at least 30 minutes. Meanwhile whisk cheese filling ingredients. Prepare two 9x13 casserole pans: spray with cooking spray and spread a little sauce on the bottom of each pan. Lay 3 noodles in the bottom of each pan, then top with scant 1 1/2 c of cheese filling, followed by scant 1 1/2 c of meat filling, followed by 2 c mozzarella. Repeat. Bake for 1 hour at 400, tenting foil until removing it for last 15 minutes. allow to rest for 15 minutes.

DIRECTIONS:In a large saucepan over medium heat, cook 2 cups cream until just bubbling. Watch carefully, to ensure that it doesn't boil over. Stir in bouillon and Asiago cheese. Stir with a whisk until dissolved. Add cornstarch mixture, and simmer until sauce is thickened, stirring constantly. Mix in the sun-driedtomatoes. Set aside, or cover and refrigerate for later use. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.Melt butter in a large saucepan over medium heat. Saute red onion until soft and translucent. Stir in garlic and cooked bacon, and cook for 2 minutes. Stir in green onions, chicken and 1 cup cream. Cook, stirring, until cream is heatedthrough. Add Asiago cream sauce, and heat through. Toss with cooked pasta untilevenly coated, and sprinkle with chopped parsley.

Cream butter and sugar. Add eeggs one at a time, beating after each addition. beat in sour cream, then dry ingredients which have been sifted together three times. blend in flavorings. prepare filling. Spread 1/2 batter in bottom of 9x13 or bundt pan, then layer filling and rest of batter on top. Bake at 350 for 35 minutes (9x13) or 325 for 55 minutes.

Crumb filling: Cut together the sugars and flour into the butter. spread half of the filling on the crust, fill with fruit filling. sprinkle remaining half of the crumb filling on top. Bake at 350 F for one hour.

In top of double-boiler, combine sugar, vinegar, mustard, salt, egg yolks and peppercorns. Whisk over hot water until thickened, about 5 minutes. Remove from heat and stir in butter. Allow to cool. Whip cream and fold into mustard sauce. Cover and refrigerate until serving time. the sauce may be made up to one week in advance. Serve with steak.

1. Heat oven to 350°F (325°F for dark or nonstick pans). Generously grease and lightly flour bottoms and sides of two 8-inch or 9-inch round pans, or spray with baking spray with flour.2. In large bowl, beat cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes (batter will be lumpy). Pour into pans.3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 25 to 30 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.4. Spread 1/3 cup frosting over 1 cake layer to within 1/4 inch of edge. Cut about 10 strawberries into 1/4-inch slices; arrange on frosted layer. Top with second layer. Frost side and top of cake with remaining frosting. Cut remaining strawberries in half; arrange on top of cake. Store loosely covered in refrigerator.

In small saucepan heat oil and sugar over med-low heat until sugar is dissolved. Cool completely, then whisk in rice vinegar and salt and pepper. While Ramen noodles are still in package, bang it on the counter to break the noodles into small pieces. Combine cabbage, green onions, Ramen, and chicken in large bowl and toss with dressing. Add sesame seeds and almonds just before serving. This salad is a great make-ahead salad and is wonderful on croissants.

Boil pasta according to package directions, adding bouillon to pasta water. Melt butter in large skillet and saute chicken and vegetables coated in Tony Chachere and seasonings. When chicken is cooked through and vegetables are tender, add whipping cream and heat through. Pour over pasta and toss to coat. Serve immediately.

Tuesday, February 06, 2007

Cream butter and sugar until light and fluffy, about 5 minutes. Add eggs one at a time, then vanilla. Sift flour, salt and baking soda together, then add to batter a little at a time, alternating with buttermilk. Do not overmix. Stir in bananas and nuts (if desired). Pour into greased Bundt and bake at 325 for 65 minutes.

Wednesday, January 03, 2007

Place dry ingredients in a bowl and mix. Add mashed potatoes. Add eggs, butter, and water (2 c total liquid). Mix until moistened, then knead for 10 minutes adding flour if needed. Place in greased bowl to rise, then punch down and form into rolls to rise again. Bake at 350 for 20 minutes.